A recipe with few but excellent ingredients and all the flavor of Istria.
This month, Paulo Sverko, Chef of the Fancita Restaurant in Vrsar (Croatia) proposes a recipe from his own tradition, revisited for Loison with the late Ciaculli mandarin (Presidio of Slow Food): Breaded Sardines with Loison Panettone.
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For this dish you can read the instructions below or follow the video-recipe where the chef explains how to make it.
- 4 servings
- 8 sardines
- 1 egg
- 100 g of flour
- Loison panettone powder with late Ciaculli mandarin
- 2 medium potatoes
- 100 g of green radicchio and spinach leaves
- 1 red onion
- Extra virgin olive oil, apple vinegar, salt and pepper to dress the salad
Clean the sardines, removing the head, entrails and bone.
Boil the potato and when ready, peel and cut into chunks. Prepare a salad with radicchio, spinach, potato and red onion, dress with oil, salt, pepper and wine vinegar.
Prepare the breadcrumbs with flour, egg and Mandarin panettone powder. Dip the sardines first in the flour, then in the beaten egg and finally in the Mandarin-flavored panettone powder.
Bring the oil to a temperature of around 180°C and fry.
Serve the sardines piping hot, seasoned with a few drops of lemon and a pinch of salt, and the salad.